Hot Butter Prawns
Seafood • Sri Lanka
ගැන Hot Butter Prawns
Prawns tossed in chili-butter sauce — coastal restaurant showpiece.
How to Make Hot Butter Prawns (Traditional & Healthy Version)
Hot Butter Prawns is a beloved Sri Lankan seafood dish, especially popular along the coastal regions where fresh prawns are abundant. Renowned for its vibrant flavors and irresistible aroma, this recipe combines succulent prawns with aromatic spices, fresh curry leaves, and a touch of chili for a dish that's both comforting and exciting. The golden, lightly crisped prawns are tossed in a buttery, spicy sauce that perfectly balances heat and richness. Sri Lankan Hot Butter Prawns is often enjoyed as a special treat, whether at festive gatherings or family dinners, showcasing the country’s unique culinary style. The dish’s appeal comes from its fusion of fiery spices, fragrant herbs, and creamy textures, all rooted in the coastal tradition of Sri Lanka. For health-conscious food lovers, this recipe offers a lighter approach, using less oil and incorporating wholesome ingredients without sacrificing flavor. Hot Butter Prawns is an excellent choice for those seeking an authentic Sri Lankan taste experience, making it a must-try for seafood enthusiasts worldwide.
Ingredients(for 1 plate (about 200g cooked prawns with sauce))
- 300g Fresh prawns (cleaned, peeled, deveined)
- 2 tbsp Corn flour (for light coating)
- 1 Egg white (for batter)
- 1.5 tbsp Butter (unsalted)
- 1 tbsp Vegetable oil (for shallow frying)
- 2 cloves Garlic (finely chopped)
- 1 tsp Red chili flakes (Sri Lankan dried chili)
- 10 leaves Curry leaves (fresh, local 'karapincha')
- 2 stalks Spring onion (sliced)
- 1/2 tsp Salt (to taste)
- 1/4 tsp Black pepper (freshly ground)
- 1 tsp Lime juice (freshly squeezed) - optional
Instructions
- 1
Clean and prepare the prawns by peeling and deveining. Pat dry with paper towels.
5 minutes
Dry prawns ensure crispier coating.
- 2
Mix corn flour, egg white, salt, and black pepper to create a light batter. Coat prawns evenly.
5 minutes
Avoid thick batter to keep calories low.
- 3
Heat vegetable oil in a non-stick pan over medium heat. Shallow fry the coated prawns until just golden and cooked through. Remove and set aside.
7 minutes
Do not overcrowd the pan for even cooking.
- 4
In the same pan, add butter. Sauté chopped garlic, red chili flakes, and curry leaves until fragrant.
3 minutes
Butter should not burn; keep heat moderate.
Why This Dish is Healthy
This healthy adaptation of Hot Butter Prawns is prepared with minimal oil and incorporates fresh, natural ingredients. Shallow frying instead of deep frying significantly lowers calorie content, while the use of lean prawns boosts protein intake. By including aromatic herbs and spices, the dish offers flavor without excessive fat or sodium, making it a nutritious choice for weight management and overall wellness.
Hot Butter Prawns provides an excellent source of lean protein from prawns, supporting muscle health and satiety. Prawns are rich in omega-3 fatty acids, vital for heart and brain function. The dish uses moderate amounts of butter and oil, reducing saturated fat compared to traditional deep-fried versions. Garlic and spring onions deliver antioxidants and vitamins, while curry leaves offer minerals and anti-inflammatory benefits. The recipe is low in carbohydrates and can be easily adapted for various dietary needs.
Pro Tips
- 💡Tip 1: Use the freshest prawns possible for optimum flavor and texture.
- 💡Tip 2: Adjust chili flakes to suit your heat preference without overpowering other flavors.
- 💡Tip 3: Toss prawns in the sauce just before serving to maintain crispness.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to retain texture. Avoid microwaving to prevent tough prawns.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 225.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 10.0 g |
| Total Fat | 12.8 g |
| Fiber | 1.1 g |